Feta Twists

So I had half a sheet of puff pastry from the pear strudel and quite a bit of feta from the falafel pizza left over.  Not quite enough to make a proper tyropita, so I compromised and ended up with this.

Puff pastry is an easy cheat.  It always works, and everything you do with it looks super cool.  I could have made this into little cheesy puff pockets, or tartlets, or pretty much any shape I could think of.  I just chose to do twists, like the French Twists I made some time ago.

Because I used a half sheet, these were only about three inches long.  Excellent size for snacking on an hors d'oeuvres plate.  To serve instead of breadsticks, use the whole sheet and twice as much filling.  They'll be twice as long, but you'll get the same number.

*1/2 sheet puff pastry (1/4 box)
*2 oz feta cheese
1/2 tsp oregano
1/4 tsp rosemary
kosher salt
black pepper
1 egg

1.  Defrost puff pastry according to package directions, usually 45 minutes.  Preheat oven to 400º.  Line a baking sheet with parchment or a Silpat.

2.  Crumble feta and combine with oregano, pepper to taste, and a pinch of salt.  In a small bowl, beat egg with 1 Tb of water to make an egg wash.

3.  Roll out puff pastry on a lightly floured surface to decrease the fold marks.  Brush with some of the egg wash.  Top half with the feta mixture.  Fold other half over the cheese side.

4.  Cut 1" strips of the folded-over pastry.  Pinch both ends and twist a couple of times, so the feta peeks through a little but doesn't fall out.  Place on lined baking sheet.  Once all strips are twisted, brush with more egg wash.  Sprinkle with rosemary and another touch of salt.

5.  Bake 15-18 minutes, until golden.  Cool and serve.

Makes 1 dozen

Difficulty rating  π